Preparations
Stocks, sauces and doughs — the things you make first and cook with second.
How it works
- Vinaigrette Ratio: Three to One Is a Taste Decision 3 parts oil to 1 part vinegar
- What Actually Thickens Rice Pudding The rice's own surface starch
- What Makes Pizza Dough Stretch Without Tearing
- What's the Ratio for Bread Dough
- Why Do Dried Beans Take So Long to Cook
- Why Does Beef Stock Turn to Jelly in the Fridge
- Why Does Fried Rice Need Day-Old Rice
- Why One Sugar Crystal Can Wreck a Whole Pot of Caramel
- Why Sourdough Dough Goes Slack the Longer It Ferments
Knowing the difference
- Custard vs Pudding: Only One Survives a Boil
- French Meringue vs Italian Meringue: Syrup Cooks the Whites
- Mayonnaise vs Aioli: It Depends Which One You Mean
- Pastry Cream vs. Crème Anglaise: One Spoon of Cornstarch
- Pie Dough vs. Biscuit Dough: Which Way the Ratio Runs
- Roux vs Slurry: Cooked Early, Stirred In Late
- Sourdough Bread vs Yeast Bread: Two Organisms vs One
In practice
- How to Make a Roux Equal weights of flour and fat
- How to Make Mayonnaise About 1 cup oil per yolk
- How to Make Rice Pudding on the Stove About 1 part rice to 4 parts milk
- What Is Sofrito and How Do You Make It 2 parts onion, 1 each pepper and tomato
- How to Make Beef Stock
- Risotto: Why the Stock Goes In a Ladle at a Time